There's no crumb compression visible next to the bottom crust. The crust itself is a lovely, deep brown instead of being pasty with darker blotches. The height of the loaf and the spread at the scores speaks to plenty of oven-spring, which is also counter to being over proofed.
Might it have been a teeny bit underproofed during bulk ferment? Maybe. But not very much, if any.
All things considered, that's a good looking loaf of bread.
The contrast isn't helping but it looks good to me. What a massive oven spring!
There's no crumb compression visible next to the bottom crust. The crust itself is a lovely, deep brown instead of being pasty with darker blotches. The height of the loaf and the spread at the scores speaks to plenty of oven-spring, which is also counter to being over proofed.
Might it have been a teeny bit underproofed during bulk ferment? Maybe. But not very much, if any.
All things considered, that's a good looking loaf of bread.
Paul